Seasoned

We usually fill your earbuds with talk about food—people food. But, this is Seasoned, and this is the season for staycations and day trips. Have you been to Connecticut’s Beardsley Zoo yet this summer? This week: find out what are our furry, scaly, and feathered friends at the zoo are eating. We talk to the zoo educators and animal care specialists who feed them, and we get up close and personal with animals like an Eastern hellbender, two highly intelligent river otters, and a gorgeous macaw named Newton.

Join the conversation on Facebook, Twitter, Instagram, and email at [email protected].

Robyn Doyon-Aitken and Catie Talarski produced this show. Visuals journalist Ryan Caron King and interns Maisy Carvalho and Kelly Langevin contributed. 

Guests:
Jim Knox – Curator of education at the Beardsley Zoo in Bridgeport, Conn.
Chrissy Shore – Zoo educator at the Beardsley Zoo in Bridgeport, Conn.
Jen Farrell – Zoo educator at the Beardsley Zoo in Bridgeport, Conn.
Chris Barker – Animal care specialist at the Beardsley Zoo in Bridgeport, Conn

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Planning a 4th of July cookout? We’re sharing ideas and inspiration for celebratory food for outdoor gatherings. Martie Duncan, of Food Network fame talks with us about ways to take the party outside. Plus, we tour the Hummel Bros. hot dog factory and talk to Miki Sudo, seven-time Nathan’s Famous Hot Dog Eating Contest champ.

Join the conversation on Facebook, Twitter, Instagram, and email at [email protected].

Robyn Doyon-Aitken and Catie Talarski produced this show. Visuals journalist Ryan Caron King contributed. See his photos of our Hummel Bros. tour at CTPublic.org/Seasoned.

Guests:
Martie Duncan – Author, party planner, and host of AllRecipes’ Homemade podcast
Eric Hummel – Co-owner of Hummel Bros. Hot Dogs, New Haven, Conn.
James Vai – Plant foreman, Hummel Bros. Hot Dogs, New Haven, Conn.
David Hamilton – Quality control, Hummel Bros. Hot Dogs, New Haven, Conn.
Miki Sudo – Competitive eater, seven-time Nathan’s Famous Hot Dog Eating Contest women’s champion

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Add ice cream to the list of local Connecticut food we should be especially proud of. You’ll find shops making great-quality ice cream in every city and town in the state. One of the most beloved of those shops is Grassroots Ice Cream in Granby. Ice cream maker Eliza Florian is our guest for the hour. Listeners can call and talk to Eliza about where she finds inspiration for offbeat flavors like roasted garlic and bacon ice creams. You can ask about the classics, too. Or the science behind ice cream making. And, we want to hear about your favorite ice cream spots. Is there a shop you’ll drive an hour for? Are you into big bubble cones or rolled ice cream? Do you make ice cream at home? 

Join the conversation on Facebook, Twitter, Instagram, and email at [email protected].

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guest: 
Eliza Florian – Owner and ice cream maker at Grassroots Ice Cream in Granby, Conn. 

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Thirsty? Let’s taste the drinks of summer 2021. Sommelier Erin Swain shares her top rosé picks and Robert Simonson of The New York Times explains the allure of mezcal and shares recipes from his new book, Mezcal + Tequila Cocktails. Plus, Chef Plum tastes the award-winning gin at Fifth State Distillery, because a G&T is always a summer classic.

Join the conversation on Facebook, Twitter, Instagram, and email at [email protected].

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guests:
Erin Swain – Sommelier, based in New York; currently at La Fin Kitchen & Lounge in Montauk (@SurfingSomm)

Robert Simonson – Author of Mezcal + Tequila Cocktails: Mixed Drinks for the Golden Age of Agave

Bridget and Rob Schulten- Owners and Spirit Makers of Fifth State Distillery in Bridgeport, Conn.

Featured Wines:
Daou rosé from Paso Robles California - retails in Conn. for around $15.99
Grapes: 95% Grenache Noir, 5% Sauvignon Blanc

Macari rosé from Macari Vineyard on the North Fork of Long Island - $30
Grapes: Merlot and Malbec

Rock Angel rosé from Provence - retails in Conn. for around $28.99
Grapes: Grenache and Rolle (Vermentino)

Featured Recipes:
Mezcal Mule
Camarón Cocktail
Siesta

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You probably know chef Gregory Gourdet from TV’s Top Chef. He was a finalist on the show, and he’s a frequent guest judge. What you might not know is that the James Beard Award-nominee is a dozen years into recovery from drug and alcohol addiction. Gregory writes about his wellness journey in his new cookbook, Everyone’s Table: Global Recipes for Modern Health. We talk with Gregory about his Haitian heritage, his early life cooking in New York City, and his desire to make restaurants safe, inclusive, equitable places to work.

Join the conversation on Facebook, Twitter, Instagram, and email at [email protected].

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guest:
Gregory Gourdet – Chef and author of Everyone’s Table: Global Recipes for Modern Health

Featured Recipes:
Watermelon-Berry Salad With Chile Dressing And Lots Of Herbs
Haitian Pineapple Upside-Down Cake

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Hosts Marysol Castro and Chef Plum talk with Liz Wluka, Director of Sports Nutrition at UConn, about how athletes fuel their performance—both on the field and in the classroom—with food. She also dispels several nutrition myths bound to help us all make better informed food choices. Plus, former NFL safety-turned-personal trainer Stevie Brown describes his diet as a professional athlete vs. how he eats today. His advice for non-athletes is liberating and encouraging (i.e. "Do the mirror test. . .don't look at the scale.") And, Bianca Belair peels back the curtain and shares what it’s like to be an athlete and a WWE superstar.

Join the conversation on Facebook, Twitter, Instagram, and email at [email protected].

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guests:
Liz Wluka – Director of Sports Nutrition at the University of Connecticut (@FuelingHuskies)
Stevie Brown – Former NFL Player, Certified Personal Trainer
Bianca Belair – World Wrestling Entertainment (WWE) SmackDown Champion

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Stick your nose outside this weekend, and you’ll likely smell burgers, steak, chicken or ribs cooking in backyards everywhere. This week on Seasoned: We’re live—and taking your calls about cooking with fire. Do you have a question about setting up a grill? Maybe you have a strong opinion about the optimum number of times to flip a burger. Let’s talk about it! Christian Stevenson, (aka DJ BBQ), is our guest for the hour. Born and raised in the states, he’s been living and “catertaining” in England, bringing great American barbecue to the British masses for most of his culinary career. He’s a YouTube star, a festival pit master, and the author of Fire Food and The Burger Book. He’s grilled A LOT of burgers in his day.

Join the conversation on Facebook, Twitter, Instagram, and email at [email protected].

Robyn Doyon-Aitken and Catie Talarski produced this show. 

Guest:
Christian Stevenson (aka DJ BBQ) – Author of Fire Food: The Ultimate BBQ Cookbook and The Burger Book.

Featured Recipes:
Lamb Burgers with Pineapple Salsa
Alabama White Sauce Chicken
DJ BBQ Burger
Baby Back Ribs with Szechuan Mopping Sauce
Fish & Chips Burger
The Ultimate Cheeseburger

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Grab your tote bags and let’s head to the farmers’ market! This week on Seasoned, we bring you a preview of the 2021 farmers’ market season. Lori Cochran-Dougall offers a behind-the-scenes look at the Westport Farmers' Market, and we stroll through the Durham Farmers' Market as their season kicks off. We talk to market masters, local farmers and artisans, and the commissioner of our state’s Department of Agriculture, so you know what to expect this year—and what to look forward to.

Join the conversation on Facebook, Twitter, Instagram, and email at [email protected].

Robyn Doyon-Aitken and Catie Talarski produced this show.  

Guests:
Lori Cochran-Dougall – Executive Director, Westport Farmers’ Market in Westport, Conn.
Sue Shortt – Farmer/owner, Shortt’s Farm & Garden Center in Sandy Hook, Conn.
The Durham Farmers’ Market community* in Durham, Conn.
Bryan P. Hurlburt – Commissioner, Connecticut Department of Agriculture

*Special thanks to all the farmers and makers in Durham who shared their market with us: Jon Scagnelli, Jane Sibley, Ron Capozi, Chet DiMauro, Max DeMusis, Leah Gastler (violin), Cathy Wolco, Meadow Walk Farm, Portia Amendola, Nick Imbriglio, Maple Grove Farm, Killiam and Bassette Farmstead, Fabian Robinson, Gary Bullock, and Kathy Duffy (Sweet Sage Bakery).

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Anna Francese Gass is the author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women. Anna’s mother, an immigrant from Italy, is a phenomenal scratch cook. And although Anna trained at the French Culinary Institute and immersed herself in the world of food and recipe testing, she was embarrassed to admit that she didn't know how to make her mother’s meatballs. Heirloom Kitchen documents Anna’s effort to capture and master her mother’s unwritten recipes, as well as the treasured recipes of women from all over the world who resettled in America. It was a delicious and uplifting experience. Also this hour, a conversation with the women of Sanctuary Kitchen in New Haven. We’ll talk to Co-founder Sumiya Khan, Culinary Coordinator Carol Byer-Alcorace, and Sanctuary Kitchen Chef Rawaa Ghazi.

Join the conversation on Facebook, Twitter, Instagram, and email at [email protected].

Robyn Doyon-Aitken and Catie Talarski produced this show.

Guests:
Anna Francese Gass - Author of Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women
Sumiya Khan – Co-founder and Program Manager of Sanctuary Kitchen in New Haven, Conn.
Rawaa Ghazi – Chef at Sanctuary Kitchen in New Haven, Conn.
Carol Byer-Alcorace – Culinary Coordinator at Sanctuary Kitchen in New Haven, Conn.

Features Recipes:
Gina's Brodo di Mama e Polpette (Meatballs with Tomato Sauce)
Safoi's Chicken Tagine
Maria's Sancocho (Meat Stew)

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When we think about our most prized local foods, honey is at the top of the list. This week on Seasoned, Marina Marchese of Red Bee Honey in Weston teaches us how honeybees make honey through their amazing coordination and communication. We also talk to Sarah Taylor, the founder of Huneebee Project, a social enterprise bringing beehives to community gardens and vacant green spaces in New Haven. Bee Instructor Sophia Lafargue and two teen beekeepers in the program share their experiences working with bees and making honey. Finally, two pros share a few delicious ways with honey, including of course, a classic Bees Knees cocktail.

Join the conversation on Facebook, Twitter, Instagram, and email at [email protected].

Robyn Doyon-Aitken and Catie Talarski produced this show.  

Guests:
Marina Marchese – Owner of Red Bee Honey in Weston, Conn. Marina is a backyard beekeeper and “honey sensory expert.” She’s the founder of the American Honey Tasting Society and the author of several books on beekeeping and honey; her latest is Honey for Dummies, which she co-wrote with Howland Blackiston.

Sarah Taylor – Founder and Executive Director, Huneebee Project in New Haven, Conn.

Alex Guzman – Bee Apprentice, Huneebee Project in New Haven, Conn.

Dillan Torres – Jr. Garden Site Manager, Huneebee Project in New Haven, Conn.

Sophia Lafargue – Bee Instructor, Huneebee Project in New Haven, Conn.

Gary “Fiveboys” Crone – Owner of The Ant Bar in Newtown, Conn.

Ani Robiana – Chef/Owner Ani’s Table

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See omnystudio.com/listener for privacy information.